There is nothing quite like the taste of homemade english muffin bread fresh out of the oven. I like to spread my homemade apple butter or fig jam right on top. The recipe I am sharing today is one my Mom gave to me I think it is actually one my Aunt Helen shared with her but since my Mom handed it to me she gets the credit.
This recipe is easy and versatile most of the ingredients you will always have on hand. The no. 1 mistake when I first started making it is that I did not check the temperature of the liquid mixture you do need to have a good thermometer and you do need to check it or you could have a failure but if I check the temperature I have never had a failure with this bread.
It is perfect, and when you toast it thinly sliced; it is nice and light and crispy.
Momma’s English Muffin Loaves
2 pkg. active dry yeast
6 C. unsifted flour
1 TBSP. sugar
2 tsp. salt
1/2 tsp. baking soda
2 C. milk
1/2 C. water
Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120-130 degrees F). Add to dry mixture; beat well. Stir in rest of flour to make stiff batter. (It will seem very stiff not to worry). Spoon into two 8 1/2 X 4 1/2″ pans that have been greased and sprinkled with cornmeal. Sprinkle top of batter with cornmeal. Cover. I usually place some wax paper on top of them and then some kitchen towels and place in a warm place for 45 mins. Bake at 400 F. for 25 minutes. Remove from pans immediately and cool. To serve slice, toast in toaster and spread with butter, jam, etc….Enjoy!
This recipe is a keeper and it is one that you will surely want to hand down to the next generation.
Hope you have a wonderful Sunday during this special Holiday Season!